- To make the stock, combine all ingredients in a kettle over medium heat and bring to a boil. Reduce the heat and simmer, loosely covered, until the meat falls from the bone, about 2 hours. Strain the stock and discard the vegetables. Cut the meat from the bones in chunks, and reserve stock and meat separately.
- In the bottom of a Dutch oven or heavy kettle, sauté the bacon, green pepper, onion, garlic, and celery until the vegetables are tender, about 10 minutes. Remove any excess bacon fat.
- Add the reserved stock, tomatoes, okra, corn, sausage, thyme, and parsley and bring to a boil. Reduce heat and simmer about 20 minutes, or until the okra is tender. Stir in the hot sauce and the reserved turkey meat. Season with salt to taste, remove from heat, let stand for 1 hour to allow flavors to blend.
- Reheat the soup to just below simmering and stir in filé powder. Do not allow to boil after the filé powder is added. Serve warm.
Calories 284, Carbohydrates 20g, Cholesterol 73mg, Fat 11g, Fat Calories 102, Fiber 3g, Protein 26g, Saturated Fat 4g, Sodium 956mg. Daily Values: Calcium 50.95mg 5%, Phos 191.59mg 19%, Copper 0.08mg 4%, Zinc 1.67mg 11%, Panto 0.55mg 6%, Biotin 0.53mcg 177%, Iodine 0.45mcg 0%, Magnesium 37.31mg 9%, Iron 2.5mg 14%, Vitamin B6 22%, Vitamin C 63%, Vitamin B12 4%, Vitamin D 1%, Vit E-a-Toco 1%, Vitamin A 22%. Percent Daily Values are based on a 2,000 calorie diet.